INGREDIENTS:
1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 tbsp. water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional

PREPARATION:
In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot. Serve warm with tortilla or corn chips.

Makes 2 cups.